Name: Pyaaz Ki Kachori.. recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Onions sliced 3; Salt 1 tsp; Cumin powder 1 tsp; Coriander seeds crushed 1 tbsp; Oil 1 tbsp; Ginger grated 1 tsp; Lemon juice 1 tbsp; OR Dry mango powder 1 tsp; Asafoetida 1/8th tsp; Green chillies finely chopped 3; Coriander finely chopped 1/2 cup; FOR THE KACHORI DOUGH ; All purpose flour 2 cups; Salt 1 tsp; Oil or ghee 1 tbsp; Milk 1 cup; Carom seeds 1/2 tsp; Water if needed 1/4th cup

ABOUT Pyaaz Ki Kachori.. RECIPE

A scrumptious evergreen snack of us Indians and loved by almost everyone in the Country. These flaky melt in mouth homemade kachories are to die for and make an excellent snack idea at tea-time or as popularly known by many as 4 pm snack. These beauties are so yummy that no one can stop at just one. You can't resist gobbling them down right after being fried. Happy Gobbling !!!!!!!!!!!!!!

Ingredients Serving: 5

Onions sliced 3
Salt 1 tsp
Cumin powder 1 tsp
Coriander seeds crushed 1 tbsp
Oil 1 tbsp
Ginger grated 1 tsp
Lemon juice 1 tbsp
OR Dry mango powder 1 tsp
Asafoetida 1/8th tsp
Green chillies finely chopped 3
Coriander finely chopped 1/2 cup
FOR THE KACHORI DOUGH ; All purpose flour 2 cups
Salt 1 tsp
Oil or ghee 1 tbsp
Milk 1 cup
Carom seeds 1/2 tsp
Water if needed 1/4th cup

Instructions

Knead a smooth dough out of all the ingredients and keep aside for 15 to 20 minutes.
Meanwhile prepare the filling for the kachoris.
Heat oil in a pan.
Add asafoetida and crushed coriander seeds.
Add green chillies and sliced onions now along with all the other ingredients as well.
Saute until the raw smell of the onions disappear.
Garnish with coriander and keep aside.
Divide the dough into medium sized balls.
Roll them all into small discs.
Place a generous tablespoon of the filling in the centre and start pleating it towards the centre and secure it neatly with a light pinch.
Deep fry all in hot oil on preferably a low heat.
Remember that the oil should be hot.
Drain them onto an absorbent paper.
Serve hot with any chutney of your choice.

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